Must-Try Any Meat Meatballs Recipe (Veal, Chicken, Beef, Pork, Turkey, Lamb) by Jan Mostrom

Meatballs are such a great staple to have in the house. I really like these meatballs made with any meat because you can change up the flavor by changing up the meat – and they are so versatile. I served these meatballs (I chose ground turkey) over pasta with a jarred sauce, in a sandwich and even added them to my homemade tomato soup to make it a bit more filling. 

Don’t be afraid of the general guidelines in the meatball recipe, but use your intuition to add as much or little spices as you tend to prefer. Because I used a milder tasting turkey meat, I used a generous amount of spices and onions/green onions mix to my mixture.

To make these easy homemade meatballs you will need a ground meat (lamb, pork, beef, veal, chicken or turkey), panko breadcrumbs, an egg, kosher salt, black pepper, additional other spices like ground cumin, curry powder and crushed red pepper flakes, fresh garlic, onion and fresh herbs.

I doubled the recipe and froze them in smaller batches.. The meatballs defrosted well and were the perfect easy weeknight dinner with a simple vegetable on the side.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 to 10 minutes
Total Time: 22 to 25 minutes
Servings: 12 (makes 12 meatballs)

Ingredients

• 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 teaspoon kosher salt (more as needed)
• black pepper and/or ground cumin, curry powder, crushed red pepper flakes, as desired (see Recipe Notes)
• 2 cloves garlic, finely chopped or minced
• 1/2 cup chopped onion, green onions and/or shallot (I used a mix)
• 1/2 cup chopped parsley, basil and/or cilantro (I used a mix of parsley and basil)

Recipe Notes

• If you are using any seasonings, think a good pinch of black pepper and about 1 to 2 teaspoons total of ground spices, not including your small pinch of crushed red pepper flakes, depending on your preference.

• For gluten-free meatballs, use gluten-free panko breadcrumbs.

• Internal cooked temperatures for ground meat according to the USDA are 165 degrees F for ground turkey and chicken, 160 degrees F for ground beef, 160 degrees F for ground veal and 160 degrees F for ground pork.

Here's how to make it: 

1. Preheat your oven to broil with the rack about 6 inches from the top. Line a baking sheet with parchment paper. 
2. Place all your ingredients into a large bowl.
   
3. Mix well to combine.
   
4. Make your meatballs into about 1 1/2-inch balls and place them on the prepared baking sheet.
   
5. Place the baking sheet into the oven and broil for about 3 to 4 minutes before removing and rotating the meatballs to cook evenly. Return to the oven to cook an additional 3 to 4 minutes, or until the meat has reached correct internal temperature and the meatballs are nice and browned.
   
6. Serve immediately on your favorite dishes or cool and freeze for up to three months.
   
   


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